Conference turris::cooks

31.0. "EMINCE OF BEEF BOURGEOIS" by DREAMS::SIART () Fri Sep 07 1984 14:47

 
4 to 6 servings

 Slivers of beef quickly cooked and served with a chicken liver sauce


1/4 cup butter
1/2 pound chicken livers		2 pounds beef tenderloin tips
1 bay leaf				Salt and freshly ground black 
1/4 teaspoon thyme			     pepper to taste
1 truffle,finely chopped		1/4 cup of cognac,heated


	1.In a skillet heat half the butter, add the chicken livers,bay leaf andthyme and saute' quickly,shaking the pan occasionally,until the livers are barely cooked.
	2. Remove the bay leaf.Place the chicken livers and chopped truffle in 
the container of an electric blender.
	3. Cut the beef into very thin strips across the grain. Sprinkle with 
the salt and pepper and sear quickly in the remaining butter to seal juices, oneminute or less.
	4. Pour the warm cognac over the meat and ignite it. Remove the meat to a warm serving platter. Add the beef juices to the container of the blender and blend until smooth, about thirty seconds. If necessary, add canned beef broth   to aid the blending.

	5. Reheat the sauce and pour over the beef. Serve imediately.



		ENJOY 

		brian siart/